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Steamed Pandan Coconut Buns

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When you are on a gluten free diet, naturally you will miss a lot of the popular desserts, baked goods and most of all buns or baos in Chinese. Dim sum baos is no doubt one of my favourites that I miss so dearly. While the combination of pandan (screwpine) leaves and coconut is a match made in heaven, using this pairing of flavours and making them into a bun, the result is simple and irresistibly tasting buns. The inspiration for my gluten free recipe is from the famous Malaysian pandan coconut crepes (Kuih Dadar). This steamed buns recipe is a fusion of Malaysian pandan coconut flavour and Chinese steamed buns. I am using a combination of my own mix of naturally gluten free flour including rice flour, potato starch, tapioca flour, corn (maize) starch for my buns dough with added sunflower kennels and linseeds. Combined with the intensely aromatic flavour of pandan juice for the buns and stuffed with shredded coconut fillings sweetened with coconut sugar. This recipe is also vegan, dairy free, nut free, egg free, soy free, refined sugar free, no artificial colours and allergy friendly.

 

 

 

 

Pandan (Pandanus amaryllifolius), also called screwpine, is a kind of plant cultivated in the hot and humid regions of Asia. Pandan leaves have a fragrant aroma with a distinctive and sweet tasting nutty flavour. Pandan leaves are narrow long, bright green in colour and pointed at the top end. They are used to enrich both sweet and savoury desserts, drinks, baked goods and savoury dishes. Pandan is often referred to as “Asian vanilla” or “vanilla of the east”. They are used for culinary purposes as well as for medicinal purposes. Pandan leaves can also be interwoven into a basket for cooking rice. Pandan leaves inherently complement rice, glutinous rice, coconut, lemongrass, brown sugar, herbs and spices. Some popular Southeast Asian dishes the use pandan leaves for fragrance are rice dishes like Nasi Lemak, pandan chicken, kaya jam (coconut jam) and desserts like pandan cakes and buns.

Pandan leaves contain vital nutrients and essential oils like tannins, glycosides, alkaloids, polyphenolic acids, saponin and pigment. These polyphenolic substances have anti-bacteria, anti-fungal, anti-viral and anti-inflammatory properties. In conventional medicine, pandan leaves are used to relief pain, treat arthritis, lower fever, reduce headache and as a remedy for stomach cramps. Other health benefits include: remedies for smallpox and wounds; mild laxative for children; help lower high blood pressure; promote healthy appetite and treat muscle pain.

 

 

 

 

 

 

 

 

 

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4 Responses

  1. Tiffany
    | Reply

    Ive never made gf buns but I think the fillinglooks really tasty! Gotta try it sometime

  2. Jane
    | Reply

    Oh these look superb! I’m lactose intolerant and you’re right, desserts are our nemesis!

    • daphnegoh
      | Reply

      Thanks Jane! Can’t agree with you more as I am lactose intolerant too. :)

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